Barbecued Bacon-Wrapped Shrimp
9 thin slices of lean hickory-smoked bacon (about 1/2 pound)
2 teaspoons imported sweet paprika - sweet is key
1/2 tsp cayenne pepper-vary according to who is served and their tolerance
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp freshly ground black pepper - needs to be fresh and finely ground
1 tablespoon olive oil - virgin
2 tablespoons sugar
2 tablespoons fresh lemon juice
18 jumbo shrimp (2 pounds) shelled and deveined - 10-12 count per pound will be OK, but not smaller
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Cut the slices of bacon in half, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp, about 1 minutes on each side. Remove the slices as they are done and drain on paper towels.
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Combine the paprika, curry powder, cumin, coriander, salt and black pepper; stir in the olive oil and lemon juice. Add the shrimp. Toss well to coat; let marinade at room temperature for at least 30 to 60 minutes. I’ve also let marinate in refrigerator several hours.
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A charcoal fire is good, but you can use a gas-powered unit. Fire it up now to warm up. Remove the shrimp from the marinade reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Toss in the marinade to coat.
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Set a grill rack about 5 inches from the heat for 5 minutes. Put all the shrimp on the grill and brush half the remaining marinade over them. Grill for 4 minutes; turn, brush with the remaining marinade and grill for about 4 more minutes longer, or until the shrimp are just opaque throughout. Serve hot or warm.